Buttermilk Dressing

3/4 cup mayonnaise
1/2 cup buttermilk
1 tsp parsley flakes
1/2 tsp dried minced onion
1/2 tsp salt
dash of freshly ground pepper
1 clove garlic, crushed

Mix all ingredients. Cover and refrigerate at least 2 hours to blend flavors. Cover and refrigerate and remaining dressing.

*For Buttermilk Parmesan Dressing: Add 1/3 cup grated Parmesan cheese and 1/2 tsp paprika

Source: My sisters Cafe

I made this dressing and put it over some cooled pasta with quartered cherry tomatos, peas, and olives.

Tomato, black bean and corn salsa dip

1 can black beans, drained
1 can sweet corn, drained or equal amount of thawed frozen corn
2-3 roma tomato's diced
small amount of diced red onion
cut up cilantro
mild, med. or hot salsa
lemon juice

add black beans, corn, tomato's, cilantro, and onion to bowl. Mix. add salsa and lemon juice. Mix all ingredients together. add onion, cilantro and lemon juice by taste. Serve with tortilla chips.

Syndi’s Artichoke Dip

1 cup mayonnaise
1 can artichoke hearts quartered
1 can marinated artichoke hearts drained
1 cup parmesan cheese
2 cans green chilies drained
Mix all ingredients together and bake at 350 for 30 minutes

Spinach Artichoke Dip

1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup KRAFT Grated Parmesan Cheese
3/4 cup Mayo
1/2 cup Shredded Mozzarella Cheese
1/2 tsp. garlic powder
HEAT oven to 350°F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.

BAKE 20 min. or until heated through. Serve with Tortilla chips, baguette bread,Crackers or assorted cut-up fresh vegetables.